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The Silver Spoon, Phaidon Press
Serves 6


    • 2 1/4 pounds potatoes,
    • 3 cups all-purpose flour
    • 2 eggs, lightly beaten
    • 3 ounces fontina cheese, sliced
    • 3 ounces Taleggio cheese, sliced
    • 7 tablespoons butter, melted
    • 6 fresh sage leaves
    • 2/3 cup Parmesan cheese, freshly grated
    • salt


Cook the potatoes in lightly salted, boiling water for 20-25 minutes, then drain, peel, place in a bowl and mash with a potato masher.

Stir in the flour and eggs and season with salt.

Knead to an elastic dough, then roll out to a 1/2-inch thick round with a rolling pin and place on a dish towel.

Place the cheese slices on the potato dough and roll up, using the dish towel to help you.

Tie the ends of the roll with kitchen string.

Bring a pan of salted water to a boil, add the wrapped roll and simmer for 20 minutes.

Meanwhile, melt the butter with the sage leaves.

Drain the roll and let cool slightly, then unwrap and place on a wooden chopping board.

Cut into 1/2-inch thick slices and place on a serving dish.

Sprinkle with the Parmesan and sage butter.

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